Photo by Wader
Ingredients
- 1 small pumpkin
- 3 stalks of celery
- 1 large carrot, peeled
- 1 yellow onion, peeled
- 1/4 cup heavy cream
- 1 Tbsp nutmeg
- 1 Tsp sugar
Directions
Cut the top off the pumpkin and take all the seeds out. Scoop the inside of the pumpkin into a large pot. Dice the celery, onion, and carrot and add them to the pot. Add one tablespoon of nutmeg and one teaspoon of sugar. Simmer for approximately 1/2 hour. When the mixture is nice and soft, add the heavy cream. For the best consistency, mix more with either a hand or regular blender.Should make 10-12 servings.
This post was written by Stefanie.
October 8th, 2008 at 2:48 pm
Stefanie, thank for you such a simple, delicious looking recipes...and what a mouthwatering photo!!!
Quote This CommentOctober 8th, 2008 at 4:16 pm
What a great presentation and pic! I think we had something very similar about 6 mos ago. I'm going to pass your recipe onto my wife and see if we can have it again. Soup sounds perfect for this very rainy day here.
Quote This CommentOctober 8th, 2008 at 4:28 pm
This is such a great recipe. One of the funniest things about living in Florida is that a lot of houses actually have fireplaces! So it will never be cold enough for this soup either.
Quote This CommentOctober 8th, 2008 at 5:42 pm
When I was a kid I remember eating pumpkin soup and nearly crying because of the taste, lol. Later on as an adult I re-explored the soup and now I actually like it. We'll see if the wifey can whip this up for me. Thanks.
Quote This CommentOctober 8th, 2008 at 5:44 pm
Thank you for the soup recipe. I will try it out and let you know how it comes out. My kids should enjoy the pumpkin flavor!
Quote This CommentOctober 9th, 2008 at 11:16 am
My Granny has just got back from hospital where she has been said to stick to a strict diet. She's eating boiled pumpkins and drink water... Just boiled pumpkins are nasty, I do believe, she'd love to try out the soup. I do hope that 1 carrot and a bit of onion won't do any bad to her:)
Quote This CommentOctober 11th, 2008 at 8:12 am
I loved pumpkin very much and I will consume 100g of pumpkin every week!
By the way, Stefanie. Did you know that the we can use the pumpkin to cure diabetes type I?
Quote This CommentOctober 11th, 2008 at 6:03 pm
" (call me crazy, I love it to be cold!) " - OMG i do also! lol. i just love covering myself in blankets.... and watching a movie!
anyways im going to have to try this.
Quote This CommentOctober 12th, 2008 at 8:19 pm
I love this recipe and I can't wait to try it. I've been so frustrated with fall recipes that I've found because they all use canned pumpkin.
Quote This CommentOctober 17th, 2008 at 2:01 am
This is great, finally I can make my very own pumpkin soup. Thanks for your wonderful recipe. Just looking at the photo has made me hungry.
Quote This CommentOctober 25th, 2008 at 8:16 pm
Every time I make a pumpkin lantern, or roast meat with pumpkin, I also roast the pumpkin seeds. They are great source of goodness (heaps of zink) and they taste nice too. All these seeds need is just a simple quick wash and on any old pizza tray they get done to golden color pretty fast.
Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I'd recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi's Pumpkin and Fennel salad.
Quote This CommentOctober 27th, 2008 at 10:53 pm
Thanks for the comments everyone!
Convert, that sounds awesome!
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